p. 230 Year Round Fresh 2 servings 10 points
4 (1 oz) slices multigrain bread
1 ½ T wasabi sauce
½ c loosely packed baby spinach
1 small plum tomato sliced
½ ripe avocado, thinly sliced
6 oz reduced-sodium sliced deli turkey
2 oz reduced-fat sliced Swiss cheese
1. Spread one side of bread slices with wasabi sauce. Layer 2 slices of bread evenly with spinach, tomato, avocado, turkey, and Swiss cheese. Top with remaining bread slices.
2. Spray ridged grill pan with nonstick spray and set over medium-high heat. Place sandwiches in pan and top with another heavy skillet to weigh them. Cook until cheese is melted and tolls are golden brown and crispy, about 2 minutes on each side.
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Sunday, April 21, 2019
Spicy turkey, apple, and spinach panini
pg 189 Year-Round Fresh 6 points 4 serv.
2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar
1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.
2 T reduced-fat chipotle mayonnaise
4 (1 ½ oz) slices multigrain bread
16 very thin apple slices
6 oz thinly sliced skinless deli smoked turkey breast
1 c loosely packed baby spinach
2 (1 oz)slices reduced-fat Cheddar
1. Spread ½ T mayo on one side of each bread slice. Top 2 bread slices evenly with apple slices, turkey, spinach, and Cheddar. Top with remaining 2 bread slices mayo side down. Lightly spray sandwiches with olive oil nonstick spray.
2. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwiches in pan and tip with another heavy skillet to weight them. Cook until cheese is melted and bread is golden brown and crispy, 2-3 minutes on each side (or grillsandwich in panini press). Cut each sandwich in half.
One Pot Cheesy Turkey Taco Chili Mac
1 1/2 tsp garlic powder
1 1/2 tsp cumin
1 tsp kosher salt
1 1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp oregano
For the Chili:
1.3 lb 93% lean ground turkey
1 medium onion, chopped
3 cloves minced garlic
1 red bell pepper, chopped
10 oz can rotel tomatoes with green chilies
14.5 oz can pink or red beans, drained
8 oz tomato sauce
1/2 can (8 oz) fat-free refried beans
1 (15 oz can) reduced sodium chicken broth*
1 3/4 cups water
8 oz DeLallo Gluten Free shells (or DeLallo whole wheat)
3/4 cup part-skim shredded sharp cheddar cheese*
2 tbsp fresh cilantro, chopped
2 tbsp chopped scallions
One Pot Cheesy Turkey Taco Chili Mac Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks.
When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2-3 minutes.
Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water.
Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste.
Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions.
Remove the pot from heat and top with the cheese, cover and let sit for about 2-3 minutes, until the cheese melts.
Serve immediately garnished with fresh cilantro and scallions.
Grilled Turkey Lula Kebabs
0 points
• 1.33 lbs 93% lean ground turkey
• 1 egg
• 1/2 cup onion, minced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp coriander
• Salt and peppe
r
• Mix together all the ingredients until just combined. Try not to over mix to prevent the turkey from becoming tough.
• Gently press the meat around wooden skewers to create kabobs. Refrigerate for 30 minutes. Alternatively, you can shape the meat into meatballs or logs and refrigerate for 30 minutes. Then gently thread them onto the kabobs.
• Grill for 4-5 minutes per side or until turkey is cooked through.
• To cook in the oven, broil for 4-5 minutes per side until cooked through.
• 1.33 lbs 93% lean ground turkey
• 1 egg
• 1/2 cup onion, minced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp coriander
• Salt and peppe
r
• Mix together all the ingredients until just combined. Try not to over mix to prevent the turkey from becoming tough.
• Gently press the meat around wooden skewers to create kabobs. Refrigerate for 30 minutes. Alternatively, you can shape the meat into meatballs or logs and refrigerate for 30 minutes. Then gently thread them onto the kabobs.
• Grill for 4-5 minutes per side or until turkey is cooked through.
• To cook in the oven, broil for 4-5 minutes per side until cooked through.
Taco Filled Peppers
0 points
1.5 Pounds of Ground Turkey Breast
2.5 Teaspoons of Old El Paso Taco Seasoning
1 cup of Canned Kidney Beans, rinsed and drained well
1 cup of 0 Point Salsa (I use Ortega Thick & Chunky)
4 Large Green Peppers
1 Large Tomato, chopped
1 Onion, diced small
Vegetable Cooking Spray
Directions:
1. Spray a large frying pan with vegetable cooking spray. Turn on heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends. You can add additional seasoning in that you like as well.
2. Cut green peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.
3. Spoon meat and bean mixture into each pepper half evenly.1. Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.
2. Add some of the chopped tomato to top of each pepper half.
3. To keep at 0 Points, you can add up to 1/4 cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1 1/2 tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like.
STOVE & OVEN
1.5 Pounds of Ground Turkey Breast
2.5 Teaspoons of Old El Paso Taco Seasoning
1 cup of Canned Kidney Beans, rinsed and drained well
1 cup of 0 Point Salsa (I use Ortega Thick & Chunky)
4 Large Green Peppers
1 Large Tomato, chopped
1 Onion, diced small
Vegetable Cooking Spray
Directions:
1. Spray a large frying pan with vegetable cooking spray. Turn on heat to medium high. When hot, brown turkey breast until cooked. Add taco seasoning, beans, diced onion and salsa. Simmer for about 5 minutes so flavor blends. You can add additional seasoning in that you like as well.
2. Cut green peppers in half lengthwise, remove stems and seeds. In a large stockpot, cook peppers in boiling water for about 4 minutes. Drain and rinse them in a colander and run cold water over them.
3. Spoon meat and bean mixture into each pepper half evenly.1. Place in a 13 x 9 baking dish that has been sprayed with vegetable cooking spray. Cover with foil and bake at 350 degrees for 15-20 minutes or until peppers appear to be crispy and tender.
2. Add some of the chopped tomato to top of each pepper half.
3. To keep at 0 Points, you can add up to 1/4 cup of Kraft Fat Free Cheddar Cheese (per pepper), up to 1 1/2 tablespoons of fat free sour cream (per pepper) and all the 0 Point Salsa you would like.
STOVE & OVEN
WW Pepperoni Pizza Casserole
5 Points Per Serving (using 99% FF turkey burger)
1 lb ground lean ground turkey (Use 99% fat free and it’s zero points)
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons olive oil
1 (26 ounce) jar lower fat spaghetti sauce ( Like this Barilla Pasta Sauce)
1 teaspoon Italian seasoning
8 ounces rotoni pasta
2 cups shredded reduced-fat mozzarella cheese
32 slices of turkey pepperoni, divided (approx 2 oz)
2 TBSP sliced black olives
• Preheat oven to 350
• Cook pasta according to package and drain.
• Heat olive oil over medium heat and saute ground turkey, onion, garlic, in a large skillet until meat is cooked.
• Drain.
• Spray a 9 x 13 pan with cooking spray.
• In a medium bowl mix cooked pasta, meat mixture, sauce, 1 cup of cheese, 16 pepperoni and Italian seasoning.
• Mix well.
• Spread pasta mixture evenly in pan.
• top with remaining cheese, pepperoni, and olives.
• Cover with foil and bake for 20 minutes- Uncover and bake an additional 10 minutes until heated through.
• Cut into 12 equal servings.
1 lb ground lean ground turkey (Use 99% fat free and it’s zero points)
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons olive oil
1 (26 ounce) jar lower fat spaghetti sauce ( Like this Barilla Pasta Sauce)
1 teaspoon Italian seasoning
8 ounces rotoni pasta
2 cups shredded reduced-fat mozzarella cheese
32 slices of turkey pepperoni, divided (approx 2 oz)
2 TBSP sliced black olives
• Preheat oven to 350
• Cook pasta according to package and drain.
• Heat olive oil over medium heat and saute ground turkey, onion, garlic, in a large skillet until meat is cooked.
• Drain.
• Spray a 9 x 13 pan with cooking spray.
• In a medium bowl mix cooked pasta, meat mixture, sauce, 1 cup of cheese, 16 pepperoni and Italian seasoning.
• Mix well.
• Spread pasta mixture evenly in pan.
• top with remaining cheese, pepperoni, and olives.
• Cover with foil and bake for 20 minutes- Uncover and bake an additional 10 minutes until heated through.
• Cut into 12 equal servings.
Subscribe to:
Posts (Atom)
